http://thefoodgeek.disqus.com/Geek + Food = TastyenFri, 17 Jul 2009 19:46:18 -0000http://thefoodgeek.com/technique/baking-pan-conversionsyay#comment-12855830So, a recipe calls for 8 in round pans x 3. I want to make cupcakes. How many will I end up with and do I change the temperature?auntsandiegoFri, 17 Jul 2009 19:46:18 -0000http://thefoodgeek.com/technique/baking-pan-conversionsyay#comment-12449379No reason why not, Coco.thefoodgeekFri, 10 Jul 2009 12:04:23 -0000http://thefoodgeek.com/technique/baking-pan-conversionsyay#comment-12164752can you bake rumcake as cupcakes?CocoSat, 04 Jul 2009 21:48:58 -0000http://thefoodgeek.com/technique/baking-pan-conversionsyay#comment-7813142I know that in non-bundt cake recipes, if you use that cake batter to make cupcakes instead, they recommend cutting the baking time in half.NLPTRAININGFri, 03 Apr 2009 23:40:54 -0000http://thefoodgeek.com/technique/baking-pan-conversionsyay#comment-3977784Let's see… the area of the bottom of a 13 x 9 pan is 117 sq inches. a 9 x 9 is 81 sq inches. If we presume you're going for, say, 3 inches deep, that 351 cubic inches vs 243 cubic inches. That means that if you half the recipe, you'll only have enough batter for 175.5 cubic inches of volume. Which means you won't have enough.<br><br>What might work better is to make about 7/10 of the recipe size. That should give you the right about of batter.thefoodgeekSun, 23 Nov 2008 23:15:06 -0000http://thefoodgeek.com/technique/baking-pan-conversionsyay#comment-3969045I have a recipe that makes bars in a 13x9 pan. If I cut the recipe in half, would it be suitable for a 9x9 pan? Or would there be too much/not enough batter?lineage 2 adena Sun, 23 Nov 2008 11:55:10 -0000